Strawberry Orange Tart

Strawberry Orange Tarts

INGREDIENTS

For the strawberry puree: 

• 1 package Stahlbush Island Farms Strawberries 
• 3 tablespoons granulated sugar 
• 2 tablespoons orange juice 
• 2 tablespoons water 

For the filling: 

• 1/2 cup granulated sugar 
• 3/4 cups water 
• 1/4 cup orange juice, freshly squeezed 
• 1 teaspoon orange zest 
• 1/2 cup strawberry puree (see recipe above)  
• 1 pinch salt 
• 3 tablespoons cornstarch  
• 2 egg yolks (reserve the whites for the meringue) 
• 1 tablespoon unsalted butter 
• 1/2 teaspoon vanilla extract 
• 6 small or 12 mini tart shells, baked & cooled (store-bought or homemade)  

  For the meringue: 

• 2 egg whites, room temperature 
• ⅓ cup granulated sugar 
• 1 teaspoon vanilla extract 
• Sliced strawberries, to garnish 
• Sliced oranges, to garnish  

INSTRUCTIONS

For the strawberry puree:   

1. In a saucepan over low heat stir together the strawberries, sugar, orange juice & water. Continue to cook until the strawberries begin to soften & break down, about 5 to 8 minutes.  
2. Remove from heat & puree using an immersion blender. If you do not have an immersion blender use a food processor or blender. Run the mixture through a fine-mesh sieve & discard the seeds. 
3. Refrigerate until ready to use. The puree can be made up to 2 days in advance.  

For the filling: 

1. Add sugar, water, orange juice, orange zest, strawberry puree, salt, cornstarch & egg yolks to a saucepan. Whisk to combine. 
2. Turn heat to medium-high & continue whisking until the mixture comes to a boil, about 5 minutes.  
3. Once the mixture thickens, immediately remove it from heat. Whisk in vanilla & butter until silky smooth.  
4. Divide mixture evenly amongst prepared tart shells & refrigerate until set, about 4 hours.  

For the meringue: 

1. In a clean glass mixing bowl whisk the egg whites to soft peaks. Very gradually add the sugar followed by the vanilla extract. Continue whisking to stiff peaks. 
2. Transfer mixture to a piping bag fitted with a star tip. Pipe dollops of meringue over the filling. Toast using a kitchen torch. Garnish with sliced strawberries & sliced orange.
3. Refrigerate until ready to serve!